Cooking this roast long and slow makes for a tasty, tender sandwich. Top the
sandwich with some coleslaw for a crunchy, cool contrast. Have your favorite side
dishes and some cold watermelon for dessert.
1 (5 - 5 1/2 pound) boneless blade pork roast
2 cups cider vinegar
1/4 cup brown sugar, packed
1 tablespoon red pepper flakes, crushed
1 tablespoon Worcestershire sauce
1 teaspoon salt
Hot pepper sauce, to taste
10 to 12 hamburger buns, split and toasted
4 cups wood chips, (use hickory or oak for best flavor)
BBQ Sauce: In medium bowl, combine vinegar, brown sugar, red pepper flakes,
Worcestershire sauce, salt and hot pepper sauce. Divide sauce into two portions;
Pulled Pork: At least 1 hour before grilling, soak wood chips in enough
water to cover; drain before using.
Rub meat with salt and black pepper.
In a charcoal grill with a cover, place preheated coals around a drip pan
for medium indirect heat. Add 1/2 inch hot water to drip pan. Sprinkle half
of the drained wood chips over the coals.
Place meat on grill rack over drip pan. Cover and grill about 4 hours or
until meat is very tender.
Add more preheated coals (use a hibachi or a metal chimney starter to preheat
coals), wood chips and hot water every 1 to 1 1/2 hours.
Remove meat from grill; cover with foil and let stand for 20-30 minutes.
Using a fork, shred meat into long, thin strands.
Pour sauce over shredded meat; toss to coat.
Serve on toasted buns.
If desired, top meat with coleslaw.
Serve remaining sauce on the side.
Serves 10 to 12 | Prep Time 15 min | Cook Time 4 hr 20 min
For gas grills, preheat and then turn off any burners directly below where
the food will go. The heat circulates inside the grill, so turning the food is not